Tarragon Dressed Charred Snap Peas Recipe
Tarragon Dressed Charred Snap Peas
Submitted By: Taz
Ingredients:
1 lb Snap Peas - stems removed and cut in half on bias
2 Tbs Olive Oil - divided
10oz bag Frozen Peas - thawed and drained
Kosher Salt to taste
Fresh Ground Black Pepper to taste
¼ Cup Fresh Tarragon Leaves
Dressing:
2 Tbs Greek Yogurt
1 Tbs Half and Half
2 tsp Sour Cream
1 small clove Fresh Garlic - grated into a paste
Juice of ½ Lemon
1 tsp Dijon Mustard
2 tsp Fresh Tarragon - finely chopped
Preparation:
- Whisk together all of the 'dressing' ingredients along with ¼ tsp of salt and ⅛ tsp pepper in a small bowl until smooth and thoroughly combined - Set aside until needed
- Place a wok or large cast iron skillet over high heat and allow to heat until smoking
- Add 1 Tbs of the olive oil to the hot wok/skillet along with half of the snap peas - Season with salt and pepper to taste - Stir fry until tender and charred around the edges (apx 1 minute) - Using a slotted spoon, transfer to a medium/large mixing bowl
- Repeat with the remaining half of the snap peas - Add half of the dressing and toss to thoroughly combine making sure everything is well coated - NOTE: The hot snap peas will soak up the dressing like a sponge so do not skip this step!
- Add the thawed peas and the ¼ Cup of tarragon leaves to the bowl with the charred snap peas along with 2 Tbs of the remaining dressing and toss to thoroughly combine
- Transfer to a serving dish, sprinkle with some additional tarragon leaves, drizzle with a bit of the remaining dressing, and add a couple of good grinds of pepper
- Serve with remaining dressing on the side
